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Порций: 8

Ингредиенты

Cost per serving $9.87 view details
  • 5 c. finely minced scallion
  • 5 x scotch bonnet chili, seeded, chopped
  • 1/2 c. soya sauce
  • 1/4 c. fresh lime, juice
  • 3 Tbsp. grnd allspice
  • 2 Tbsp. English dry mustard
  • 6 x Bay Leaf, centre ribs discarded, leaves, crumbled
  • 6 x garlic, cloves, minced
  • 1 Tbsp. salt
  • 1 Tbsp. brown sugar
  • 1 bn fresh thyme, leaves, only
  • 2 tsp cinnamon
  • 2 Tbsp. vegetable oil, plus more for brushing
  • 1 x 12 pound turkey coarse salt, and freshly cracked black pepper additional scotch bonnet chili, for garnish

Инструкции

  1. Put the scallion, chiles, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, salt, brown sugar, thyme, cinnamon, and 2 tbsp. vegetable oil (30 ml) in a food processor.
  2. Puree till smooth.
  3. Pour the marinade over the turkey and close the bag securely. Put the bag in a roasting pan (to catch any leaks).
  4. Chill overnight.
  5. Preheat oven to 350 degrees F.The next day, remove the turkey from the marinade and pat dry.
  6. Season with salt and pepper and brush with oil.
  7. Allow turkey to reach room temperature.
  8. Tie legs together with string.
  9. Turn oven down to 325 degrees F.Put turkey in a roasting pan and roast till a thermometer inserted in the thickest part registers 180 degrees F., about 2 1/2 to 2 3/4 hrs.
  10. Let turkey rest for at least 20 min before carving.
  11. I recommend wearing rubber gloves when handling Scotch bonnet peppers. The marinade recipe works well with chicken and Cornish hens too. Simply cut the recipe by two thirds for 1 large chicken or possibly 2 Cornish hens.

Nutrition Facts

Amount Per Serving %DV
Serving Size 560g
Recipe makes 8 servings
Calories 634  
Calories from Fat 154 24%
Total Fat 17.24g 22%
Saturated Fat 4.76g 19%
Trans Fat 0.09g  
Cholesterol 296mg 99%
Sodium 2145mg 89%
Potassium 1633mg 47%
Total Carbs 14.0g 4%
Dietary Fiber 4.1g 14%
Sugars 3.51g 2%
Protein 102.25g 164%
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